CHICKEN CONFIT

You got it right. Chicken confit--not duck.

We were having our supper club over last week and I wanted to cook something a bit different. I thought of duck confit, which I adore, with it's crispy skin and melting tender meat. But it's hard to find duck leg quarters, and I was afraid some folks might not like duck anyway.

So, I came upon the idea of using the centuries old technique of confit with chicken.

 Why not, right?

It elevates the lowly leg quarters to a meal fit for, well, your best friends!

It's a very simple recipe. Even though it takes a couple of days to make, only about an hour is active cook time.

INGREDIENTS:

4 chicken leg quarters
2-3 cups duck fat or mixture of vegetable and olive oil
6 T salt
1 shallot-minced
6 garlic cloves-smashed
6 sprigs fresh thyme
Coarsely ground black pepper


Chicken Confit has crisp skin and
luscious meatthat melts in your mouth.



In a small bowl, mix the scallions,
garlic, fresh thyme and black pepper.
 

Rub the scallot/garlic mix into the
chicken, being careful to rub it under the skin.
Fit the chicken in a single layer into a gallon-size zip-lock.
Refrigerate overnight.

The next morning, wash the leg
quarters in cool water to remove the salt mixture.
 Place the leg quarters into an oven-safe dish and pour duck fat or
a mixture of duck fat and olive oil over the legs to completely cover them.
Bake uncovered in a 225 degree oven for 3-4 hours until a toothpick easily
pierces the skin and meat.

Remove from the oven and pour the fat off. Save it to season other dishes.

Heat a heavy skillet until very hot. Sear the leg quarters, skin side down until crispy.

 

SERVE AND ENJOY!

 

 

Meet our supper club. (We don't always segregate the men.) Our guests were:

Jane and Al Fandrich,

Terri and Allen Sayre,

 Janis and Bob Ducote,

Desi and Pat Cross

 Joyce and Warren Haun.

 

Baked Turkey and Swiss Sandwich

A friend shared this recipe with me and raved about it, so I gave it a try. But, instead of giving me a regular recipe with ingredients and an instruction list, she said, "Do this, then add that, then do this, etc."

I was a bit confused, so after I plowed my way through it, I decided to give you pictures to help.

 

This truly is the best baked sandwich I’ve ever eaten-buttery and rich, with hot melting cheese.

 

 

You'll love it!




  INGREDIENT LIST

     1 doz. soft dinner or slider rolls

     2 # deli sliced (shaved) turkey

     1# deli thin-sliced Swiss cheese

     1 stick butter, melted

     2T Worcestershire

    1 onion, thinly sliced.


 

 
Cut the tops off the soft rolls.
Line the bottoms in a 9" x 13" buttered pan.





Evenly spread the shaved turkey over the roll bottoms.
Then spread the cheese over the turkey.
Replace the top of the rolls over the mixture.


             


Thinly slice onion in small bowl. Add Worcestershire.



 . 

Wrap the pan tightly in saran wrap and then foil. Place another dish on top of the first pan and press down firmly. You want to compress the sandwiches. Unfortunately, I chose a clear Pyrex dish, so it doesn't show up well in the picture.  Refrigerate at least an hour and up to overnight. Bake at  375 degrees for about 20 minutes or until the cheese is bubbly.

 

Cut into 12 sandwiches. Serve hot or warm. ENJOY!